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496 积分 2026-03-09 加入
Functional and antioxidant properties of protein hydrolysates obtained from white shrimp (Litopenaeus vannamei)
1个月前
已完结
Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products
1个月前
已完结
Recent advances on shrimp paste: Key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies
1个月前
已完结
Bioactive peptides from shrimp shell processing discards: Antioxidant and biological activities
1个月前
已完结
Functional and antioxidant properties of protein hydrolysates obtained from white shrimp (Litopenaeus vannamei)
1个月前
已完结
Trends in shrimp processing waste utilization: An industrial prospective
1个月前
已完结
A systems approach to accident causation in mining: An application of the HFACS method
2个月前
已完结
A hybrid human and organizational analysis method for railway accidents based on HFACS-Railway Accidents (HFACS-RAs)
2个月前
已完结
Comparative study of DSC pattern, colour and texture of shrimps during heating
2个月前
已完结
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